Welcome to the first of a series of short webisodes called Pan Asian, where I share my love of Asian cuisine–from Bombay to Beijing. As an avid home cook and adventurous gastronaut, I know Asian food to be delicious, healthy, inexpensive, and easy to prepare, and I’m going to show you how to make such favorites as Chingri Malai Curry from Bangladesh, for starters. These short, informal presentations are meant to take you through all the ingredients and steps you need to make such tasty, authentic dishes in your own kitchen.
All of this footage was shot by myself using the new I-pod nano with video and edited with I-movie.
Chingri Malai Curry
2-inch (5cm) piece fresh ginger root, roughly chopped
10 garlic cloves, roughly chopped
6 small onions, roughly chopped
1 cup vegetable oil
1 3/4 lb (800g) jumbo shrimp, peeled & devined
1 Tbsp ground turmeric
1 Tbsp salt
3 cinnamon leaves or bay leaves
2 Tbsp ground cumin
4 green chilies, slit lengthwise
3/4 cup thick coconut milk
1 tsp sugar (optional)
5 green cardamom pods, shelled and finely ground
2 Tbsp ghee
1.) Blend the ginger and garlic together in a food processor to make a fine paste. Remove and set aside. Blend the onions to a fine paste with 1/3 cup of oil.
2.) Season the shrimp with 1/2 tsp each of turmeric and salt. Heat 2 Tbsp of the oil in a non-stick frying pan and sear the shrimp briefly, then remove and set aside.
3.) Heat the remaining oil in a heavy frying pan and add the onion paste with the cinnamon leaves. Saute over medium heat for 10 minutes or until light brown, stirring occasionally. Mix together the cumin, remaining turmeric, ginger-garlic paste and 2/3 cup of water, then add to onions. Reduce the heat to low and cook for a further 5-8 minutes, stirring regularly. Stir on the remaining salt, the green chilies, and the shrimp and cook for 2-3 minutes.
4.) Mix in the coconut milk and simmer for 2-3 minutes or until the shrimp are just cooked, adding a little more water if necessary. Adjust the seasoning with salt and sugar and sprinkle with the cardamom powder, and stir in the ghee. Serve immediately with steamed rice.